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beet salad recipe
Nancy

Beet Salad Recipe

Making this beet salad was such a rewarding experience—it's simple yet elegant, hearty but still light, and just bursting with natural colors and textures. Whether you're prepping it as a refreshing lunch, a stunning side, or a light dinner, it fits every occasion with ease
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Salad
Calories: 264
Ingredients Method

Ingredients
  

  • For the Salad:
  • 6 medium beets – scrubbed well and greens removed; fresh beets roast better than pre-cooked ones.
  • Olive oil – just a drizzle for roasting the beets; adds flavor and helps caramelization.
  • Kosher salt and black pepper – to season the beets and enhance the salad's flavor.
  • 6 cups arugula or mixed greens – arugula offers a peppery bite; mixed greens give more variety.
  • 2 oranges – peeled and thinly sliced or segmented; use juicy navel oranges or blood oranges for color.
  • 1/4 cup red onion – thinly sliced; adds a sharp contrast to the sweetness of beets and oranges.
  • 4 ounces goat cheese – crumbled; fresh goat cheese adds creaminess and tang.
  • 1/2 cup pistachios – toasted; adds crunch and nuttiness candied pecans, almonds, or walnuts also work.
  • Fresh mint optional – for garnish; adds brightness and aroma.
  • For the Citrus Dressing:
  • 1/4 cup olive oil – a neutral base for emulsifying the dressing.
  • 2 tablespoons fresh orange juice – brings sweetness and ties the flavors together.
  • 2 tablespoons fresh lemon juice – adds acidity and a zesty balance.
  • 1 tablespoon champagne vinegar or white balsamic vinegar – provides complexity and brightness.
  • 2 teaspoons honey – helps balance the acidity.
  • 1/2 teaspoon Dijon mustard – for creaminess and to emulsify the dressing.
  • Sea salt and black pepper – to season and round out the dressing.

Method
 

  1. Preheat your oven to 400°F. Wash and scrub the beets thoroughly, then drizzle each with olive oil and wrap them individually in foil. Place the foil-wrapped beets on a rimmed baking sheet and roast them for 50 to 70 minutes, depending on size, until they’re fork-tender. Let the beets cool slightly before unwrapping.
  2. Once they’re cool enough to handle, use your hands or a paper towel to gently rub off the skins—they should come off easily. For less mess, use gloves while handling the beets. After peeling, let them cool completely and slice into thin rounds or wedges. Season with salt and pepper for extra flavor.
  3. Start with a bed of arugula or your chosen greens in a large serving bowl or platter. Arrange the sliced beets over the greens, followed by the orange segments, thinly sliced red onion, crumbled goat cheese, and pistachios. If you’re using fresh mint, sprinkle a few leaves on top for added freshness.
  4. This is a salad meant to be both colorful and texturally dynamic. You can customize by using different nuts or adding extra greens, but the beets, citrus, and cheese are the essential core. Assemble the salad just before serving to keep the greens crisp and fresh.
  5. In a small bowl, whisk together olive oil, fresh orange juice, lemon juice, champagne or white balsamic vinegar, honey, and Dijon mustard until smooth. Season with salt and black pepper to taste. Drizzle the dressing over the salad just before serving, or serve it on the side so guests can dress their own plates.
  6. The dressing can be made ahead of time and kept in the fridge for up to 1 week. Shake or whisk well before serving. If you're prepping the salad ahead of time, store the components separately and assemble just before eating.